Rustic Italian Tortellini Soup

By Cindy

Ingredients

• This is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good.
• 3 Italian turkey sausage links (4 ounces each), casings removed
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• Shredded Parmesan cheese, optional

Details

Servings 6

Preparation

Step 1

Crumble sausage into a Dutch oven; add onion. Cook and stir over
medium heat until meat is no longer pink. Add garlic; cook 1 minute
longer. Stir in the broth, water and tomatoes. Bring to a boil.
Add tortellini; return to a boil. Cook for 7-9 minutes or until
tender, stirring occasionally. Reduce heat; add the spinach, basil,
pepper and pepper flakes. Cook 2-3 minutes longer or until spinach
is wilted. Serve with cheese if desired.